Preparation:

To prepare the bread pudding, bake the bread for approximately 10 minutes, then set aside and reduce the oven temperature to 350&Deg;F.

Whisk together the milk, heavy cream, butter, vanilla, banana liqueur, rum, sugar, cinnamon, and the beaten eggs in a large bowl; mix well.

Add the bread cubes to the liquid mixture, cover the bowl with plastic wrap, and let it stand for approximately 3 hours in the refrigerator, or until the bread absorbs most of the liquid.

Take mixture out of the refrigerator and add in the mashed bananas; mix well.

Place the bread pudding mixture into the prepared dish and bake for 50-60 minutes, or until a knife inserted into the center comes out clean. Set aside.

To prepare the Fosters Sauce, combine the butter, sugar, and cinnamon in a medium-size skillet. Cook over low heat, stirring constantly, until the sugar dissolves.

Stir in the banana liqueur then add the banana slices. When the bananas soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot and flambéed. When the flame dissipates on its own, remove the pan from the heat and set it aside. (Watch David's How to Flambé video on YouTube for more on this step.)

Serve the bread pudding with a scoop of ice cream, if desired, and the sauce drizzled on top.

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